Watercress Salad with Fennel and Citrus

Watercress Salad with Fennel and Citrus Recipe
Photo: Karry Hosford
The flavors of fennel and sweet oranges balance the peppery notes of the watercress and radishes.

Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 58
Caloriesfromfat 42 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 1.2 g
Carbohydrate 8.5 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 52 mg
Calcium 52 mg

Ingredients

Salad:
4 cups trimmed watercress (about 1 bunch)
1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
3 navel oranges, sectioned
1/2 cup thinly sliced radishes
Dressing:
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon maple syrup
Dash of sea salt
Dash of freshly ground black pepper

Preparation

To prepare salad, combine the first 4 ingredients in a bowl.

To prepare dressing, combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle dressing over watercress mixture; toss gently to coat.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Peter Berley,

Cooking Light

January 2002
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